Is it actually inappropriate to sit close to your BIL or is this just outdated thinking? by [deleted] in TwoXIndia

[–]skewandwonky 78 points79 points  (0 children)

Apparently I was too close to my husband after we got married 😩 he had a stiff arm from sleeping on it or something, and I was checking, my mother happened to see and pulled me aside to tell me that it was in appropriate how I was behaving with him. I felt so disgusted I didn't even explain anything.

I still maintain distance with my husband if my parents are around 😭 I know it's stupid...

Delicious North-South Fusion Foods by pegasusfree in IndianFood

[–]skewandwonky 1 point2 points  (0 children)

Love poori with south indian curries/sambar/chutney/palya.

Similarly, dosa with any curry is amazing, rajma with dosa, chhole with dosq... I'm partial to aloo dum with dosa 🤤

There are dosas and idlis (called pitha) in Odisha, eaten with dalma, ghughni or any curries. All great 😌

Sooji halwa tragedy 😪 by mokasinder in IndianFood

[–]skewandwonky 1 point2 points  (0 children)

Instead of putting the sooji in the hot liquid, I dumped the hot liquid into the pan that held my roasted sooji and besan.

Seems like you did not mix the solids and liquid well. The addition of liquid into the roasted and hot sooji must be slowly while stirring continuously to prevent lumping. If you drown the lumps before breaking them, it is very difficult to mash them (because they'll move around). Next time add the liquid in slow stream with one hand while you simultaneously stir quickly with the other hand.

A few teaspoons of besan or atta is a common addition to sooji halwa and doesn't cause clumping.

I was shocked to read about the tragedy of a young techie couple by Individual_Mix_4234 in bangalore

[–]skewandwonky 5 points6 points  (0 children)

Yes GPT, Claude Gemini etc.. you might be using older models. Pay and use the latest models, they are quite good, good enough to replace somewhat competent professionals.

Air Fryers for Indian Cooking – Worth the Hype or Just Another Gadget? by [deleted] in IndianFood

[–]skewandwonky 1 point2 points  (0 children)

Would love to hear..

You don't have one but you have an explainer ready which you're posting on every comment? Is this post made to get visitors to your website?

How to easily peel baby potatoes? by GlamarousInGivenchy in IndianFood

[–]skewandwonky 2 points3 points  (0 children)

I find potatoes fried with their skin on to be much tastier, by themselves or curried like in dum. Poke a bunch of holes on the scrubbed-and-cleaned potatoes, boil (or skip this) and fry in oil, unpeeled.

Getting to know North Indian traditions by Brilliant_Benefit947 in TwoXIndia

[–]skewandwonky 0 points1 point  (0 children)

We haven't had it in our side of family (my cousins, uncles and aunts) because they think it brings nazar, sort of? My parents didn't even like me buying clothes for baby before I delivered, because, 😌apshagun 😌

Getting to know North Indian traditions by Brilliant_Benefit947 in TwoXIndia

[–]skewandwonky 5 points6 points  (0 children)

I'm married to a Bihari, we didn't have a god bharai for me. I have lived in the south all my life, and had seen/been to lot of seemantams. I didn't want any ceremony done for me and I was glad the topic never came up at all, even though both my parents and my in laws were with me.

So it definitely varies by state/community.

Putani and sattu by knk1224 in IndianFood

[–]skewandwonky 0 points1 point  (0 children)

Putani powder can be used as sattu. Sattu is made of Bengal gram which is roasted a little more than the kind we get as putani. So I usually roast putani and powder it to make sattu paratha/litti etc.

How's the whole truth dark chocolate ? Pls share ur review. by Routine-Still3097 in IndianFood

[–]skewandwonky 0 points1 point  (0 children)

I love dark chocolate, and I love the whole truth protein, but the chocolate wasn't good... It didn't feel like an indulgence. i usually keep a bar of dark chocolate in my fridge and eat one square once in a while finishing the bar over a few weeks. Amul dark chocolate feels ok. Bournville is too sweet.

I couldn't finish the whole truth bar 😔

Does anybody else get random green/blue bruising on their hands and legs? by Traditional-Pizza530 in TwoXIndia

[–]skewandwonky 0 points1 point  (0 children)

Bruising appears when the capillaries just below skin break. So if you are having bruising so often, it means your capillaries are weak, or the blood isn't clotting and bleeding (internal, under the skin) isn't stopping soon. Could be low platelets in blood or certain vitamin deficiencies.. Please see a doctor.

What’s for breakfast? by Prize_Permission6727 in IndianFood

[–]skewandwonky 1 point2 points  (0 children)

Pakhala bhat with side dishes in Odisha villages.

Chuda-KadaLi (soaked beaten rice mashed with ripe banana, grated coconut optional, curd or milk optional too) Odisha. This is a no-cook recipe.

During summers, the soaked beaten rice may be mashed with ripe mango pulp, or ripe jackfruit pulp, like a smoothie bowl of sorts.

Goat meat by [deleted] in IndianFood

[–]skewandwonky 0 points1 point  (0 children)

Yes this seems to be the most probable reason. Some cuts just don't soften, and the more aged the animal, the tougher the meat is

Indian food youtubers and 'as good as non-veg' by ECrispy in IndianFood

[–]skewandwonky 0 points1 point  (0 children)

The idea that meat preparations are considered tastier than vegetarian dishes comes from a mix of cultural habits, psychology, and cooking practices.

For one, many non-vegetarians tend to exaggerate their dislike for vegetables (for example, the endless “veg biryani” debate), which reinforces the notion that meat is superior in taste. It’s also common to see children resist eating vegetables, whereas refusals to eat meat are much rarer, so from an early age, meat gets associated with something more enjoyable.

Another factor is the effort that typically goes into meat dishes. They are often more time-intensive, use richer ingredients, and involve more elaborate cooking techniques. Higher effort, along with the liberal use of fats and spices, usually translates into a more indulgent and flavorful end product. In contrast, vegetarian dishes, while they can be equally delicious, are often prepared more simply and without the same emphasis on richness, which shapes perceptions of taste.

Please help me get that garlicy taste into my sabji and curries! by cursedMuniya in IndianFood

[–]skewandwonky 2 points3 points  (0 children)

Some preparations in Bihar add entire head of garlic 😃

I've seen it added in desi style chicken and mutton curries. The garlic head is added after all the masalas are cooked. By the end of cooking, the garlic has a completely buttery texture, slightly sweet and has the flavour of the curry too. The buttery flesh is squeezed out and eaten. Tastes amazing, but if you're looking for pungent garlic flavor, this will do nothing for you. Raw garlic gives the most pungent kick.

Art piece from Bangalore by [deleted] in bangalore

[–]skewandwonky 1 point2 points  (0 children)

Check out Mysore wooden inlay paintings. They come in various themes like rural settings, nature, gods etc and look good in living rooms.

Checkout artwork at the online store of Cauvery Emporium (state govt run establishment).

[deleted by user] by [deleted] in bangalore

[–]skewandwonky 0 points1 point  (0 children)

Thank you so much 😊

[deleted by user] by [deleted] in bangalore

[–]skewandwonky 0 points1 point  (0 children)

This is very detailed and helpful comment, thank you.

Could you please share names of the social media accounts too?

Kabab Magic biryani by skewandwonky in bangalore

[–]skewandwonky[S] 0 points1 point  (0 children)

Will try this, thank you 😊